Creamy Roasted Garlic and Herb Macaroni

• 8 oz elbow macaroni
• 4 heads garlic
• 2 tbsp olive oil
• 2 cups milk
• 1 cup heavy cream
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Steps

1. 1 Preheat oven to 400°F. Cut tops off garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes.
2. 2 Meanwhile, cook macaroni according to package instructions until al dente; drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cook for 1 minute.
4. 4 Gradually whisk in milk and cream, stirring constantly until thickened.
5. 5 Squeeze roasted garlic cloves into the sauce and stir in Parmesan, parsley, basil, salt, pepper, and paprika.
6. 6 Combine the sauce with the macaroni, toss to coat, and finish with a drizzle of olive oil.

Equipment

• Oven
• Saucepan
• Colander
• Whisk

Variations

• Add cooked shrimp for a seafood twist.
• Stir in sautéed spinach for added greens.

Substitutions

• Use almond milk for a dairy-free version.
• Substitute fresh herbs with 1 tbsp each of dried parsley and basil.

Pairings

• Chardonnay
• Light lager

Nutrition

Tips

• Use a fork to carefully extract roasted garlic cloves from their skins.
• For extra richness, add a splash of truffle oil at the end.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a bit of milk to loosen.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for extra indulgence.

FAQ